Buffalo Chicken Cutlets With Celery Ranch Slaw

Buffalo chicken cutlets with celery ranch slaw that are loved by many for their delicious taste.

By TikTok

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 cup mayonnaise
• 0.5 cup labneh
• 1 tbsp fresh dill
• 1 tbsp parsley
• 1 tbsp chives
• 0.5 tbsp garlic powder
• 0.5 tbsp onion powder
• 0.5 tbsp dried dill
• 0.5 tbsp dried parsley
• 0.5 tbsp lemon juice
• 2 tbsp milk
• 1 to taste salt
• 1 head celery
• 0.5 large avocado
• 1 to taste pepper
• 2 large chicken breasts
• 0.75 cup flour
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 1 to taste salt
• 1 to taste pepper
• 2 eggs
• 1 to taste salt
• 7.5 oz kettle cooked potato chips
• 1 for frying avocado oil
• 8 tbsp butter
• 0.67 cups Frank’s RedHot Original
• 1 tsp garlic powder
• 1 to taste cayenne pepper

Instructions

1. Whisk together mayonnaise, labneh, finely chopped fresh dill, parsley, chives, garlic powder, onion powder, dried dill, dried parsley, and lemon juice.
2. Add milk 1 tablespoon at a time to the dressing mixture to achieve your desired consistency. Salt to taste.
3. Mix the ranch dressing with sliced celery and cubed avocado. Start with about half the batch of dressing and add more as needed. Taste again and add salt and pepper if necessary.
4. Cut each chicken breast in half lengthwise. Place each half between two sheets of plastic wrap or parchment paper, and pound using a mallet, rolling pin, or pan until about 1/2 inch thin. Set aside.
5. In the first shallow bowl, whisk together flour, paprika, garlic powder, and salt and pepper.
6. In the second shallow bowl, whisk together eggs and salt.
7. In the third shallow bowl, place the crushed kettle cooked potato chips.
8. Dredge the chicken breast cutlets first in the flour mixture, then the egg wash, then the crushed chips.
9. Heat avocado oil in a heavy-bottomed pan over medium/medium-high heat until hot. Add one chicken cutlet at a time and fry until golden brown on both sides, a total of 5-8 minutes. Ensure internal temperature reaches 165°F. Remove to a cooling rack or paper towel.
10. Add butter, Frank’s RedHot Original, garlic powder, and cayenne pepper to a small saucepan and heat over medium low heat until butter has melted. Remove from heat immediately.
11. To serve, toss cutlets in buffalo sauce. Top each with the slaw. If desired, sprinkle with blue cheese.